This tender quick bread is simple to prepare, and makes ideal use of fresh, local berries. Dairy-free, it is lightly sweetened and wholesome. To make it more decadent, drizzle with pure maple syrup before serving.
Nonstick cooking spray
1 cup cornflour or fine-ground cornmeal
1 cup white whole-wheat flour or whole-wheat flour
1/4 cup coconut sugar, brown sugar, or Sucanat
2 tsp. baking soda
1/2 tsp. kosher or sea salt
1/4 tsp. baking soda
1-1/2 cups unsweetened vanilla cashew milk
1/4 cup safflower or olive oil
2 large eggs
1 cup halved small hulled strawberries, preferably local
- Preheat an 8x8 baking dish with cooking spray, and preheat the oven to 350 degrees F. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, salt, and baking soda. In a large bowl, whisk together cashew milk, oil, and eggs. Pour the batter into the greased baking dish. Arrange the strawberry halves around the top. Bake until a tester inserted into the center of the cornbread comes out with just a couple of crumbs, about 35 minutes.